Grill week has started. What say yinz? Today grilling a beer can chicken mashup on my Weber kettlegrill. Baby steps.
OT: The week of the Barbecue
- Thread starter recruitsreadtheseboards
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If you have a grill, grill week is every week of the year my friend
Yes, but this is like....I dunno....Daytona (not a racing fan) or Masters Week. Especially with the Fourth of July on a Thursday (which is perfect) and a hot week.....it is the perfect week.
Edit, unless if you are in Northern Allegheny County today and dodging these waves of storms.
You need to get this if you have a weber kettle grill.
http://weberkettleclub.com/blog/2016/08/16/kettle-pizza-review-weber-grill-pizza-oven/
Spatchcock is the way to go. If you have a few minutes read this article that “debunks” beer can chicken.
https://amazingribs.com/beer-can-chicken
The can simply holds the bird. Best to drink the beer and fill it back up with water.
Anyone go pellet grill yet? They are outstanding.
Anyone go pellet grill yet? They are outstanding.
I did....but was already committed to it. I didn't fill it with beer. I filled it with some wine, lemon juice and a bunch of herbs and garlic.
I have two Weber grills: a natural gas model and the classic round grill. The only things I cook inside are steamed vegetables and popcorn (I have one of those classic made in Tennessee manually operated popcorn cookers.)
I have tried beercan chicken but to me it is a novelty rather than a better method of cooking chicken. Spatchcooked chicken is much better IMO, but the best results I get is cooking individual pieces.
My one invaluable tip to anyone grilling anything: Everything tastes better when sprinkled with paprika before cooking. I don’t use it in the marinade because it loses some of its taste; I sprinkle it on, add lemon pepper, then pour on the marinade (if there is one), then rub them all in.
The kitchen belongs to Masha, but the patio grills are my domain. And the best thing is that on the very rare occasions when something goes wrong, there is a 3-step recipe to make it all right again:
(1) Walk up to the corner;
(2) Cross the street;
(3) Enter Whole Foods and buy as many rotisserie chickens as we need.
I have tried beercan chicken but to me it is a novelty rather than a better method of cooking chicken. Spatchcooked chicken is much better IMO, but the best results I get is cooking individual pieces.
My one invaluable tip to anyone grilling anything: Everything tastes better when sprinkled with paprika before cooking. I don’t use it in the marinade because it loses some of its taste; I sprinkle it on, add lemon pepper, then pour on the marinade (if there is one), then rub them all in.
The kitchen belongs to Masha, but the patio grills are my domain. And the best thing is that on the very rare occasions when something goes wrong, there is a 3-step recipe to make it all right again:
(1) Walk up to the corner;
(2) Cross the street;
(3) Enter Whole Foods and buy as many rotisserie chickens as we need.
I recently bought a Weber - a nice improvement over my old grill.
The one thing that I’ve already learned is to stop relying on “eyeballing” the meat to determine whether it’s done. I invested in a quality meat thermometer, and I now regret not buying it sooner.
The one thing that I’ve already learned is to stop relying on “eyeballing” the meat to determine whether it’s done. I invested in a quality meat thermometer, and I now regret not buying it sooner.
Oh yeah. Certain things, chicken, thick roasts, etc.....smoking meats, you have to go with a great thermometer. I can't believe for the longest time I never used one.
Chicken is tough even with a great thermometer because if you aren’t very careful the breasts will dry out before the thighs are done. That’s a big reason I prefer cooking it in pieces. You can remove a piece when it is done.
2-2-1 method?
I perfected my own 2(@235) - 1.5(@275) - finish on grill method.
Canola spray, dry rub and smoke for 2 hours. Wrap with HD foil using your favorite bbq sauce, hot sauce, melted butter and brown sugar. 1.5 hours at higher heat 275 or so. Save the liquid from the wrap, separate the grease, and mix the rest into a sauce. I mix it with BBQ sauce, splash of mustard, dash of Worcestershire sauce, more hot sauce to taste. Use it for finishing on grill and when you eat them. Best sauce you'll ever have. The key is the liquid from the rib wrapping.
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You should have gone to Aldi's, they have nice grills from $.25 each assembled, you just have to figure out how to get it home.
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Not really, I just appreciate really good ribs.
If I do as you suggest, will I get my quarter back when I return the cart?You should have gone to Aldi's, they have nice grills from $.25 each assembled, you just have to figure out how to get it home.
I do like dry rubbed ribs, then cook them over charcoal/wood chips (indirect heat)......I sauce them later or offer sauce as a side. I have to admit, the last time I made ribs, they were too overwhelmingly smoky in flavor. Unlike a brisket or a pork shoulder, ribs can easily not just be overdone, but overwhelmed with smoke. SO next time, less wood chips, more of a clean burn.
2 hours of smoke is all you need on ribs. Wrap for ~ half the time, it helps to keep them from drying out and keeps them tender.
I don't like sloppy sauced ribs (or sloppy sauced wings), prefer it on the side. I finish ribs on the grill and use the sauce like a glaze which creates a nice crust. It also lets you monitor that last bit of cooking so they don't become "fall off the bone ribs".
Yeah people think "fall off the bone" is the desired end, you aren't making baby food here. You want tender meat, but there should be some structure still to the rib meat, not an insipid piece of babyfood.
I love when people roll me they “boil their ribs first then put them on the grill”. Gross
The 3-2-1 method works great for me in a Masterbuilt electric smoker.
Low and slow, set the temperature at 220 degrees.
First 3 hours, rubbed ribs with smoke.
Next 2 hours, wrapped in foil with apple juice to steam them.
Last hour, unwrapped and slathered with the sauce so it can caramelize on the meat.
Tender, but not fall off the bone. Works every time. The big variable is the sauce.
Make your own to satisfy your own taste.
Low and slow, set the temperature at 220 degrees.
First 3 hours, rubbed ribs with smoke.
Next 2 hours, wrapped in foil with apple juice to steam them.
Last hour, unwrapped and slathered with the sauce so it can caramelize on the meat.
Tender, but not fall off the bone. Works every time. The big variable is the sauce.
Make your own to satisfy your own taste.
This site was referenced by someone else, but it is an excellent site for barbecuing, techniques, ideas, equipment and recipes.
On the one page it has as a header....
IF YOU BOIL YOUR RIBS FIRST, THEN THE TERRORISTS WINS!
https://amazingribs.com/
I dry rub then cook on one of those racks on the non charcoal side (indirect) of the grill and baste it with a concoction of apple juice/apple cider vinegar.
Again, I sauce off the grill.
I am going to try and do the wrap next time.
Yeah, wrapping ensures the meat is cooked, but with juice in there it steams the meat keeping it moist while it cooks.
The final hour with sauce slathered over allows for the sauce to caramelize and create a nice crust on the ribs.
Another thing to try is slow cooked/smoked pork butt. Low and slow again, some smoke to start, but after the roast is cooked and tender, scrape it off the bone into a roaster, then soak it in North Carolina vinegar based liquid and rewarm.
This way, when you make your sandwich, you can apply various sauces to taste, some like sweet, some like hot, some like a mixture. This meat coupled with a fresh sausage roll and slopped up with your favorite sauce is great for feeding a crowd.
Amazingribs.com is a fantastic website for anything grilling/smoking. Tons of great information and recipes.
Here's an interesting article from that website:
https://amazingribs.com/more-techni...-vide-que-marrying-grill-and-smoker-sous-vide
Sous-Vide is far from boiling, and a cooking technique a neighbor uses almost exclusively. I sent this link to him to see his response. When he does grill, he uses one of those Big Green Eggs. He has high reviews for it as a grill.
I wasn’t referring to sous vide, I was referring to people that drop their ribs directly into a pot of boiling water to cook them. Sous vide is an awesome technique, and ceramic grills like the big green egg, although not the absolute best at any one type of cooking, are probably one of the most versatile type of cookers available.
I didn't mean to suggest you were referring to Sous Vide, I just happened to find that article when I clicked on the link, and thought it was an interesting addition to the grilling process.
